This pumpkin chocolate chip bread will satisfy your cravings when you want something sweet, but don't want tons of refined sugar. It is easily one of my favorite recipes so far. For the gluten-free flour I used Bob's Red Mill Gluten-Free Oat Flour. I've tried their almond flour, gluten-free baking flour and coconut flour and this one is the best. I hope you enjoy this recipe as much as I did!
Prep Time: 10 Minutes Cook Time: 40-45 Minutes
- 2 cups of gluten-free oat flour (I use Bob's Red Mill)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 can of organic pumpkin puree
- 2 large organic brown eggs
- 1 tsp vanilla extract
- 1/4 cup of honey
- 1/3 cup 100% Pure Maple Syrup
- 1/3 cup of extra-virgin olive oil
- 1/2 to 1 cup of chocolate chips of your choice (dairy-free, semi-sweet, dark chocolate). I used 1 cup, but feel free to use more or less as desired.
- Pre-heat oven to 350 degrees. Grease a 9x5 loaf pan.
- In a small bowl, mix flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.
- In a larger bowl, mix pumpkin, eggs, vanilla extract, honey, maple syrup and olive oil. Using a whisk, mix it all together until it's smooth.
- Add in 1/3 portion of the dry mixture and stir. Repeat until all dry contents have been mixed into the wet ingredients. Stir until smooth, then add in the chocolate chips.
- Bake for 40-45 minutes and let cool for 15 minutes.